The Best Broccoli Cheddar Soup (Edit recipe)

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Restaurant copycat? I don't think so. This is the best broccoli cheddar soup recipe you will ever make, and eat. No questions asked.

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6

Ingredients

1 Shallot, medium, minced
2 cloves Garlic, minced
.25 cup Unsalted Butter, (4 tbsp)
.25 cup All Purpose Flour
2 cups Heavy Cream (Whipping Cream)
2 cups Vegetable Broth
1.5 cups Broccoli, florets, finely chopped
4 Celery, stalks, finely chopped
1 Carrots, large, grated
8 oz Mild Cheddar Cheese, (2 cups)
1 Tbsp Salt and Pepper, (to taste)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sautu00e9 until fragrant, approximately 2 minutes.
To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	500
Fat:	47 g
Carbohydrates:	7 g
Protein:	20 g
Cholesterol:	167 g
Sodium:	1104 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.